Pan fried or oven roasted, this ginger lime Brussels sprouts recipe has bright and zesty flavors that will make anyone a Brussels sprouts fan!
recipe originally published February 14, 2013
TABLE OF CONTENTS
Roasted or Pan Fried Brussels Sprouts
We have two favorite methods of cooking Brussels sprouts - roasting and pan fried. Both of these methods are very easy, fairy quick, and result in a gloriously good flavor.
If you are making this Brussels sprouts recipe for the holidays, the pan fried method may work better if you are out of oven space. This can be made ahead and refrigerated, and pan fried (or roasted!) at the last minute. Remove them from the fridge about 20 minutes before, so they can "warm up" a bit on the counter before cooking.
When I first made this recipe in 2013, it was because a friend asked me if I had a Brussels sprouts recipe. I didn't, and figured it was time to be a grown up and stop avoiding them. I heard that roasting was the way to go, so that was the original method I used.
Over the years, the flavors have remained the same but I have also added a pan fried version. This happened after reheating leftovers in a skillet, and I figured I'd try to cook them that way from the beginning next time. It worked.
This is the recipe that made me love Brussels sprouts.
How To Make Brussels Sprouts People Love
Following the cooking directions with just some olive oil, salt and pepper is a great basic recipe. Adding the bright flavors of the other ingredients in this Ginger Lime Brussels Sprouts recipe brings phenomenal flavor and some great caramelized edges.
SO good.
Meal Prep Recipe - How long do Brussels sprouts last?
This is definitely a favorite meal prep recipe I make for the week. I'll make a double batch and I enjoy them with lunches and we might have them as a dinner one night. If there are any left.
My rule of leftovers is 3 days for maximum flavor and freshness. I know Brussels can last 4 or 5 days, but honestly - once you taste these? You may have a difficult time not standing at the stove and eating the whole pan at once.
Vegan Side Dish Recipes
- Lemony Brussels and Kale Chiffonade: another Brussels sprouts recipe, in salad form. this one makes a great holiday side dish and is a crowd pleaser.
- Cauliflower Creamed Spinach: another holiday classic! this one is for your low carb friends and anyone who loves a rich saucy comfort food side. Yum.
- Pressure Cooker Applesauce: often overlooked as a side dish, applesauce really does make a great compliment to savory dishes.
- Lemon Piccata Potato Salad: when I first shared this recipe, I didn't know if people would get it. I am so happy to say they DO get it, people love the unique flavors!
- Hearty Roasted Mushroom Bisque: we love soup as a starter or side dish. this mushroom soup is so deliciously rich and luxurious, you'll be surprised it's not full of cream.
- Hawaiian Mac Salad: I have actually served this pineapple spiked macaroni salad alongside this Roasted Brussels sprouts dish! This Mac is in my top five all time faves.
Did you make these ginger lime Brussels sprouts?
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Ginger Lime Brussels Sprouts
pan fried or oven roasted, the bright and zesty layers of flavor of this favorite side dish will make everyone a Brussels sprouts fan!
Ingredients
- 2 tablespoons coconut oil, melted
- juice and zest of ½ lime
- ½ inch ginger root, peeled and minced fine
- 2 tablespoons maple syrup
- 1 tablespoon tamari
- 1 pound Brussels sprouts
Instructions
- *Preheat oven to 400 °F. Line a baking sheet with parchment.
- In medium size bowl, melt coconut oil. Whisk in lime juice and zest, ginger, maple syrup, and tamari.
- Chop bottom stem portion off each Brussels sprout, discard stem. Slice each sprout into quarters. Toss sprouts into coconut oil mixture, arrange in single layer on prepared baking sheet.
- Roast in oven for 8-10 minutes. Remove, toss to stir, return to oven to roast for another 8-10 minutes.
- *Alternative pan fry method: combine lime juice and zest, ginger, maple syrup, and tamari in a skillet over medium heat. Add Brussels sprouts, turning / stirring until caramelized and cooked through.
Notes
dairy, egg, and gluten free, vegan
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 76Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 60mgCarbohydrates: 14gNet Carbohydrates: 2gFiber: 3gSugar: 9gProtein: 3g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
about Kristina:
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more...
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Roz@weightingfor50 says
Brussels sprouts are the BEST. We have them shaved, then roasted with a little olive oil and balsamic, and when they're cooked, we sprinkle them with Parmesan. Have a great Thursday Kris.
Jenn@slim-shoppin says
You know what? I've never even tasted a brussels sprout but always say I hate them....I may have to give it a try - and you are right - roasting anything tastes better
Jessica @ Dairy Free Betty says
I love brussel sprouts, I've converted many people into my brussle sprout loving ways... these sound soooooooo good!!
I just love mine simple, steamed with white vinegar and a ton of pepper - served HOT! Mmmmmmmmm
Jess says
yum yum yummmmm. I'm obsessed with brussel sprouts this winter. I can't WAIT to try this version!!
Lisa B says
We have pretty much the same history with brussels sprouts.... and although I've been loving them lately, I envision deepening that with ginger and lime 🙂
Thanks for sharing this--I'm really excited to try it!
Michelle says
That looks delicious - I'll be making this ASAP. I'm glad you converted :). Thanks for creating this amazing looking recipe -definitely worth the wait! Happy Valentine's Day!
Kristina Sloggett says
I hope you love them as much as we do - I am making these all the time now! 😉 thank YOU - if you hadn't asked I may not have tried! Happy Valentines, Michelle! XO
Laura @ Sprint 2 the Table says
You read my mind today. I woke up craving brussles! I roast time most often with nooch and ACV and various spices but have yet to try it with fresh ginger. If I make it to the grocery store today this will be happening!
Kristina Sloggett says
ooh, I hope you do! these are our new favorite thing!
Lisa is Raw on $10 a Day (or Less!) says
Oh yum. I've always loved brussels sprouts but this would take it over the top.
Kristina Sloggett says
they really are so good, Lisa!
Heather (Where's the Beach) says
MMM I love Brussels sprouts, even liked them as a kid (yes, I was an oddball, veggie loving kid, go figure right?). Love the addition of the ginger. I like doing a mustard sauce and mixing in some jam (like strawberry). Happy Valentine's Day friend.
Kristina Sloggett says
mustard and jam sounds so good too... Happy Valentines, Heather!
Sarah, Simply Cooked says
Wow, clever idea. I do like roasted Brussels sprouts, but now that you say lime and ginger, I am really taken with the idea. I'm glad it turned you from being a sprouts hater. 🙂
Kristina Sloggett says
it definitely has - I make these constantly!